1 Tbsp canola oil 1 onion, diced 1 green pepper, diced 1 red pepper, diced 4 cloves garlic, minced 8 oz mushrooms, sliced 1 Tbsp oregano 1 Tbsp basil 1 Tbsp thyme 1 tsp cayenne pepper pinch red pepper flakes 6 oz tomato paste pinch fresh ground nutmeg 1 tsp sugar 1 Tbsp Worcestershire sauce 1 Tbsp balsamic vinegar 2 28 oz can whole tomatoes 4 bay leaves
Instructions Heat a large dutch oven & add oil,
When hot add onions and saute´ until translucent about 3 minutes. Add peppers and cook, stirring occasionally for 2-3 minutes, add mushrooms and cook until golden brown, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add oregano, basil, thyme, cayenne, red pepper flakes and cook stirring for 1 minute. Add the tomato paste and cook until brickish red colour about1 minute.
Add the canned tomatoes breaking them up with the back of a wooden spoon. Add sugar, nutmeg, worcestershire sauce, vinegar and bay leaves. Bring to a boil, lower heat & simmer for at least 1 hour but as long as you like. I make the sauce in the morning and leave it on the back burner for the day. Use for lasagne in time, spaghetti, pizza or any pasta. Remove bay leaves before serving.
Keeps in the fridge for a couple days or store longer in the freezer and thaw as needed.